Asian Sesame Broccoli Salad
A delicious Asian sesame broccoli salad made with crisp broccoli and dressed in a tangy garlic sesame oil dressing. A healthy Asian sesame broccoli salad that's vegan, low carb, keto, and paleo!
- Prep time
- 5 min
- Cook time
- 2 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs broccoli florets
- 2⅓ Tablespoons olive oil
- 2 teaspoons sesame oil
- 3 cloves garlic (minced)
- 1 Tablespoon rice wine vinegar
- 1 teaspoon soy sauce (substitute with tamari for gluten free)
- 1 teaspoon toasted white sesame seeds
- 1 teaspoon toasted black sesame seeds
- ⅓ teaspoon dried chili pepper flakes (optional for spice)
- salt and pepper to taste
Instructions
- 1
Blanch the broccoli: Bring a large pot of water to a boil and add in a generous pinch of salt after the water boils. Boil the broccoli florets for 1 minute and then place the broccoli into a bowl of ice water or run it under cold running water to stop the cooking process. This helps brighten the color and retain the crunchiness of the broccoli while removing some of the raw taste. Drain the broccoli very well from the ice bath and set it aside. Excess water will dilute the dressing.
- 2
Make the dressing: In a small pot, heat the minced garlic and olive oil until the garlic starts to sizzle and becomes fragrant. Remove it from the heat and add in the sesame oil, soy sauce, rice wine vinegar, black and white sesame seeds, and chili pepper flakes.
- 3
Mix the broccoli with the dressing and season it with salt and pepper. The longer the broccoli sits in the dressing, the more flavor it will absorb. This tastes the best after about an hour. Serve chilled or at room temperature.